Ingredients
Scale
- 8 oz (about 2 cups) pasta (fusilli or penne)
- 1 medium zucchini, diced
- 1 cup bell peppers (mixed colors), diced
- 1 cup cherry tomatoes, halved
- 1/2 medium red onion, sliced
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1/4 cup fresh basil or parsley, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a bowl, toss zucchini, bell peppers, cherry tomatoes, and red onion with olive oil, salt, and pepper until well coated.
- Spread vegetables on the baking sheet and roast for 20-25 minutes until golden brown and tender.
- Cook pasta according to package instructions until al dente; drain and save some pasta water.
- In a large mixing bowl, combine roasted vegetables with warm pasta. Drizzle balsamic vinegar over the top and add fresh herbs before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (about 250g)
- Calories: 320
- Sugar: 5g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg